A cook slices roasted turkey on a slicer after slicing Swiss cheese without cleaning the slicer. What risk has the cook created?

The risk created in the scenario is best identified as cross-contamination. This occurs when harmful microorganisms or allergens are transferred from one food item to another, typically through contact surfaces, such as cutting boards, utensils, or in this case, a slicer.

When the cook uses the same slicer for both the roasted turkey and the Swiss cheese without cleaning it in between, there is a potential for bacteria or allergens present on one of the foods to move to the other. For example, if there were any residues or pathogens from the turkey, they could contaminate the cheese, which could pose a health risk to individuals who consume it, especially those with specific allergies or compromised immune systems.

The other options address related concepts but do not specifically capture the full nature of the risk involved in this situation. Commingling refers to mixing different foods together, which is not the case here since the foods are sliced separately. Improper cooking temperatures pertain to cooking processes and the safe preparation of food, which is not applicable in this scenario since it involves slicing already cooked items. Cross-contact usually involves the transfer of allergens, but since the scenario involves not only allergens but also potential pathogens, cross-contamination is the more encompassing concern.